Homemade Chicken Curry Recipe

I absolutely love sharing this Homemade Chicken Curry Recipe because it s one of those dishes that feels like a warm hug on a plate. It s simple to pull together but layered with flavors – from the fragrant spices to the creamy coconut milk. Whenever I make this curry, it instantly brightens up an ordinary weeknight dinner, and I m certain you ll feel the same.

What makes this Homemade Chicken Curry Recipe really stand out is how versatile and comforting it is. You don t need fancy ingredients or techniques to get a rich, satisfying meal. Plus, it s perfect when you re craving something cozy yet flavorful, and leftovers only get better the next day!

this …

Ingredients You’ll Need

The ingredients in this Homemade Chicken Curry Recipe complement each other to build authentic, layered flavors. I always recommend fresh ginger and garlic-they really elevate the dish beyond just curry powder and canned tomatoes.

• Olive oil: Use a good quality olive oil to get a nice base flavor when sautéing the aromatics.
• Yellow onion: Chopped finely for sweetness and texture; it softens and caramelizes beautifully while cooking.
• Fresh ginger: This gives a bright, slightly spicy kick-peel and mince it finely for the best results.
• Garlic cloves: Freshly minced garlic adds that punch of savory depth we all love in curry.
• Curry powder: Choose your favorite blend but don t be afraid to taste and adjust to suit your preference.
• Ground coriander: Adds a light citrusy note that brightens the whole dish.
• Ground cumin: Warms the dish with a little earthiness and smokiness.
• Salt: To balance and enhance all the flavors-always taste as you go!
• Chicken broth: Provides a flavorful liquid base, making the sauce more complex than just water.
• Diced tomato: Fresh or canned works, adding freshness and slight acidity that cuts through the richness.
• Boneless skinless chicken breasts: Chopped into 1-inch pieces for even cooking-chicken thighs work well too if you prefer extra juiciness.
• Coconut milk: Use whole or light depending on how rich you want your curry; stir well before adding.
• Fresh cilantro: Chopped and stirred in at the end for a burst of herbal freshness.

Variations

One of the things I love about this Homemade Chicken Curry Recipe is how easy it is to personalize. Whether you want it spicy, dairy-free, or packed with veggies, you can tweak it to suit your mood or what s in your fridge.

• Spicier Version: I sometimes add a diced green chili or a pinch of cayenne if I m in the mood for heat-it really wakes up the flavors.
• Vegetable Boost: Feel free to throw in chopped potatoes, carrots, or peas for extra color and nutrition.
• Dairy-Free Swap: This recipe is naturally dairy-free thanks to coconut milk, so it s great for those avoiding dairy.
• Using Chicken Thighs: I switched to thighs one time for a juicier curry-just adjust cooking time slightly as thighs can take longer.

How to Make Homemade Chicken Curry Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until it turns lightly browned, about 5 minutes. This step is crucial because those golden onions add sweetness and depth. Next, toss in the minced ginger, garlic, curry powder, coriander, cumin, and salt, stirring constantly for about 1 minute. You ll notice a beautiful aroma-this is when the spices start blooming and really transform the dish.

Step 2: Create the Curry Base

Pour in the chicken broth and diced tomatoes, then give everything a good stir to combine. Bring the mixture up to a boil, then reduce the heat to medium-low and let it simmer for 5 minutes. This allows the flavors to meld and the sauce to slightly thicken. I usually keep the pan uncovered here to let some of the liquid evaporate-that s how you get a nice, rich consistency.

Step 3: Cook the Chicken Pieces

Add your chopped chicken breasts to the skillet, stirring so they re coated in the sauce. Cook for about 8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. I like to cut my pieces uniformly so they cook evenly. Don t rush this step-proper cooking ensures juicy, tender bites every time.

Step 4: Finish with Creamy Coconut Milk

Give your coconut milk a good stir before pouring it into the curry-it tends to separate in the can with fat solids on top. Stir it thoroughly to mix. Add it to the skillet and simmer the curry uncovered for another 10 minutes, until the sauce thickens to your liking. This finishing touch makes the curry luxuriously creamy and mild. If you want a thinner sauce, just simmer less, or add a bit more broth.

How to Serve Homemade Chicken Curry Recipe

Garnishes

I always top my curry with chopped fresh cilantro because it adds a lovely herbal note and beautiful color contrast. Sometimes I add a squeeze of fresh lime juice too-it brightens up the richness in a really refreshing way. If you like some heat, a few thin slices of fresh chili or a dollop of yogurt work wonders for balance.

Side Dishes

My go-to is fluffy basmati rice; it soaks up the sauce perfectly and balances the spices. But I also love serving this with warm naan bread to scoop up every last bit. For veggies, roasted cauliflower or a simple cucumber salad cools things down and keeps the meal balanced.

Creative Ways to Present

For special occasions, I like to serve the curry in beautiful individual bowls sprinkled with extra cilantro and a swirl of coconut milk on top for a pretty presentation. You can also garnish with toasted nuts like cashews for added crunch and richness. Pair it with vibrant pickles or chutneys to offer contrast and make it a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

I usually let my curry cool completely, then store it in an airtight container in the fridge. It keeps really well for up to 3 days, and frankly, it tastes even better the next day as the flavors continue to meld. Just make sure to keep the chicken pieces submerged in sauce to prevent drying out.

Freezing

If you want to freeze leftovers, portion the curry into freezer-safe containers or bags. It freezes beautifully! When you thaw it, the texture and flavor hold up well, especially if you add a splash of broth or water while reheating to loosen the sauce.

Reheating

The best way I ve found to reheat this curry is gently on the stovetop over low-medium heat, stirring occasionally. This helps it warm evenly without curdling the coconut milk. If the sauce thickens too much, just stir in a little more chicken broth or water to get that perfect pourable consistency again.

FAQs

Final Thoughts

This Homemade Chicken Curry Recipe holds a special place in my kitchen because it never fails to bring comfort and joy to the table. I hope you give it a try and find it as rewarding as I do-whether it s for a busy weeknight dinner or a cozy weekend feast. Trust me, once you get the hang of it, this curry will become one of those go-to dishes you reach for again and again.

Homemade Chicken Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 121 reviews

• Author: Harper
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian

Print Recipe

Pin Recipe

---

Description

This Homemade Chicken Curry recipe delivers a rich, aromatic dish simmered with fresh spices, tender chicken, and creamy coconut milk. Perfectly balanced with a hint of heat and the freshness of cilantro, this curry is ideal for a comforting weeknight dinner served alongside rice or naan.

---

Ingredients

Units USM Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped (260g)
• 1 tablespoon minced fresh ginger
• 4 garlic cloves, minced
• 1 tablespoon curry powder
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 cup chicken broth (240mL)
• 3/4 cup diced tomato (200g)
• 1 1/2 pounds boneless skinless chicken breasts, chopped into 1-inch pieces (680g)
• 1 cup coconut milk (240mL)
• 2 tablespoons chopped fresh cilantro

Cook Mode Prevent your screen from going dark

---

Instructions

1. Saute Aromatics: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chopped yellow onion and sauté until lightly browned, about 5 minutes. Next, add the minced fresh ginger, garlic cloves, curry powder, ground coriander, ground cumin, and salt. Cook for an additional 1 minute to release the spices’ aromas and deepen the flavor base.
2. Add Base Ingredients: Pour in the chicken broth and diced tomatoes, stirring to combine all ingredients thoroughly. Bring the mixture to a boil, then lower the heat to medium-low. Allow it to simmer for approximately 5 minutes to start thickening the sauce and meld the flavors.
3. Cook the Chicken: Add the chopped boneless skinless chicken breasts to the simmering curry mixture. Cook for about 8 minutes, stirring occasionally, until the chicken pieces are fully cooked and no longer pink in the center, ensuring tenderness and safety.
4. Finish with Coconut Milk: Stir in the coconut milk thoroughly to incorporate the creamy texture into the curry. Let the mixture simmer for another 10 minutes or until the sauce thickens to your preferred consistency. Serve the hot curry garnished with freshly chopped cilantro alongside cooked rice or naan bread.

---

Notes

• Do not cover the skillet during cooking to allow the sauce to reduce and thicken properly.
• Stir the coconut milk well before adding it to incorporate the fat solids evenly.
• Adjust the coconut milk quantity to make the curry milder or richer according to your taste preference.
• Cut chicken into uniform pieces to ensure even cooking and consistent texture.
• To prepare fresh ginger, peel it gently using a vegetable peeler or spoon, then mince finely. Store leftovers in the refrigerator for up to three weeks.
• Serve with naan bread instead of rice to enjoy a different experience and to soak up the flavorful sauce.

---

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 710mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 29g
• Cholesterol: 80mg